Lin Jianming, Leser Martin E, Löliger Jürg, Blank Imre
Nestec Ltd., Nestlé Research Center, Vers-chez-les-Blanc, P.O. Box 44, CH-1000 Lausanne 26, Switzerland.
J Agric Food Chem. 2004 Feb 11;52(3):581-6. doi: 10.1021/jf035070e.
The role of molecular organization in heated aqueous dispersions of egg phosphatidylcholine (PC) and egg phosphatidylethanolamine (PE) was studied with respect to the formation of key odorants. Evidence was found for the crucial role of self-assembly structures adopted by phospholipid molecules on the quantitative composition of volatile constituents. The concentrations of seven aldehydes and one vinyl ketone were determined by isotope dilution assay in heated aqueous dispersions of PC and PE present in various ratios. Addition of PE to PC drastically decreased the amount of (E,E)-2,4-decadienal formed, which cannot be explained by the differences in the fatty acid composition of PC and PE. The free amino group in PE does not explain this phenomenon either, as replacing PE by phosphatidic acid distearylester also reduced the amounts of (E,E)-2,4-decadienal. We suggest that the type of self-assembly structure adopted by phospholipids in water significantly influences the reaction yields. However, the mechanisms leading to the preferred formation of phospholipid-derived odorants in a lamellar phase, as compared to the reversed hexagonal phase, remain unknown.
研究了分子组织在鸡蛋磷脂酰胆碱（PC）和鸡蛋磷脂酰乙醇胺（PE）的加热水分散体中对关键气味物质形成的作用。发现了磷脂分子采用的自组装结构对挥发性成分定量组成的关键作用。通过同位素稀释分析法测定了以各种比例存在的PC和PE的加热水分散体中七种醛和一种乙烯基酮的浓度。向PC中添加PE会大幅降低（E，E）-2，4-癸二烯醛的生成量，这无法用PC和PE的脂肪酸组成差异来解释。PE中的游离氨基也无法解释这一现象，因为用二硬脂酰磷脂酸取代PE也会减少（E，E）-2，4-癸二烯醛的量。我们认为，磷脂在水中采用的自组装结构类型会显著影响反应产率。然而，与反相六角相相比，导致在层状相中优先形成磷脂衍生气味物质的机制仍然未知。
